Chicken Cacciatore



5 min


35 min


6 Adult Servings

* PLUS Cooking time: 30 minutes
Chicken Cacciatore

Recipe by Eshun Mott, Photo by Andrew Grinton

This chicken cacciatore recipe makes a hearty Italian dish full of familiar kid-friendly flavours. Think "red-sauce pasta" the whole family can enjoy.


  • 2 tbsp olive oil
  • 1 kg boneless skinless chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup chopped onion
  • 1 1/2 cup diced red sweet pepper , (1-in. pieces)
  • 227 g cremini mushrooms , cut into quarters (or eighths, if large)
  • 1 tbsp chopped garlic
  • 1/2 cup white wine
  • 1 796-mL can whole Italian plum tomatoes , squished up
  • 2 tsp chopped fresh thyme
  • 1 tsp chopped rosemary
  • 1/2 cup pitted kalamata olives
  • 3 tbsp chopped Italian parsley


  • Heat oil in a Dutch oven or large deep skillet over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken for 3 min or until lightly browned. Remove from pan and reserve.
  • Add onions and red peppers to pan and sauté for 2 min or until beginning to soften. Add mushrooms and garlic, and sauté 2 min longer or until mushrooms are juicy. Add wine, bring to a boil and simmer 2 min or until reduced by half. Add tomatoes, thyme, rosemary and reserved chicken, and bring just to a boil.
  • Cover, turn heat to low and simmer for 20 min or until chicken is tender and sauce is thick. Add olives and simmer for 5 min longer or until flavours have combined. Use a fork to pull chicken into chunks, then sprinkle with parsley and serve over egg noodles or with crusty bread for dipping.

Nutrition (per serving)

  • Calories
  • 330,
  • Protein
  • 35 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 15 g,
  • Fibre
  • 3 g,
  • Sodium
  • 707 mg.

Originally published in Today’s Parent magazine.